Dessert: United States – Oatmeal Raisin Cookies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 24

Approximate Time

Prep 15 min

Cook 12 min

Additional 5 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 cup (240 ml) (2 sticks / 8 oz (226 g)) unsalted butter, softened
1 cup (220 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
2 large eggs, at room temperature
2 tsp (10 ml) pure vanilla extract
1 1 / 2 cups (180 g) all-purpose flour
1 tsp (5 ml) baking soda
1 / 2 tsp (2.5 ml) baking powder
1 1 / 2 tsp (7.5 ml) ground cinnamon
1 / 2 tsp (2.5 ml) kosher salt
2 3 / 4 cups (240 g) old-fashioned rolled oats
1 1 / 2 cups (225 g) raisins
1 / 2 cup (60 g) chopped walnuts (optional)

Show original ingredient measurements

1 cup (2 sticks / 226 g) unsalted butter, softened
1 cup (220 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
2 large eggs, at room temperature
2 tsp (10 ml) pure vanilla extract
1 1 / 2 cups (180 g) all-purpose flour
1 tsp baking soda
1 / 2 tsp baking powder
1 1 / 2 tsp ground cinnamon
1 / 2 tsp kosher salt
2 3 / 4 cups (240 g) old-fashioned rolled oats
1 1 / 2 cups (225 g) raisins
1 / 2 cup (60 g) chopped walnuts (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy, about 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and mix on low just until combined.
Stir in the oats, raisins, and walnuts (if using). For thicker cookies, chill the dough for 20–30 minutes.
Scoop rounded tablespoons (about 1 1/2 tablespoons (23 ml) each) of dough onto prepared sheets, spacing about 2 inches (5.08 cm) apart.
Bake 10–12 minutes, until edges are set and centers look slightly underdone; they will finish setting as they cool.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days, or freeze up to 2 months.

Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy, about 2–3 minutes.
Beat in the eggs one at a time, then mix in the vanilla.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Add the dry ingredients to the wet ingredients and mix on low just until combined.
Stir in the oats, raisins, and walnuts (if using). For thicker cookies, chill the dough for 20–30 minutes.
Scoop rounded tablespoons (about 1 1/2 tablespoons each) of dough onto prepared sheets, spacing about 2 inches apart.
Bake 10–12 minutes, until edges are set and centers look slightly underdone; they will finish setting as they cool.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 4 days, or freeze up to 2 months.